Description
Silky smooth lemon cream nestled in hollowed lemon halves, topped with a crisp caramelized sugar crust. A refreshing twist on classic crème brûlée with a bright citrus punch.
Ingredients
Scale
- 2 cups Heavy Cream
- 3/4 cup Granulated Sugar
- 1/3 cup Fresh Lemon Juice
- Zest from 2 Lemons
- 2 tablespoons Granulated Sugar (for topping)
Instructions
- In a saucepan, combine the heavy cream, 3/4 cup sugar, and lemon zest. Gently heat over medium, stirring until sugar dissolves. Simmer for 3 minutes without boiling.
- Remove from heat and stir in fresh lemon juice.
- Strain the mixture through a fine mesh sieve into lemon halves or ramekins.
- Cool at room temperature for 10 minutes, then refrigerate for at least 4 hours or overnight until set.
- Sprinkle each posset with a layer of granulated sugar and caramelize with a kitchen torch just before serving.
Notes
- Use fresh lemons for best flavor and proper setting.
- Strain the cream for a smooth finish.
- Chill overnight for optimal texture.
- Brûlée the top right before serving to maintain crispness.
Nutrition
- Serving Size: 1 lemon posset brulee
- Calories: 420
- Sugar: 32g
- Sodium: 30mg
- Fat: 36g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 130mg
Keywords: lemon posset, brulee, citrus dessert, easy summer dessert, lemon cream, no bake dessert